Baked Regional Italian Eggplant Parmesan with Fresh Basil
Layers of baked eggplant slices with a rich tomato sauce and melted mozzarella, finished with fresh basil for a classic Italian regional touch. This italian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs salt, olive oil, marinara sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 lb) eggplant, sliced into 1/2-inch rounds
- 1 tsp salt
- 3 tbsp olive oil
- 2 cups marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup, roughly chopped fresh basil leaves
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup breadcrumbs
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Lay 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet and sprinkle with 1 tsp salt; let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
- Step 2: Set up a dredging station with 1/2 cup all-purpose flour in one bowl, 1 beaten large egg in a second bowl, and 1 cup breadcrumbs in a third.
- Step 3: Dip each eggplant slice first into the flour, then the egg, then the breadcrumbs, pressing to coat evenly.
- Step 4: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes, and fry the coated eggplant slices for 2-3 minutes on each side until golden; transfer to a paper towel-lined plate.
- Step 5: In a 9x13 inch baking dish, spread 1/2 cup marinara sauce. Layer half the eggplant slices over the sauce, top with 1 cup marinara sauce, 3/4 cup shredded mozzarella, and 1/4 cup grated Parmesan.
- Step 6: Repeat the layering with remaining eggplant, marinara sauce, mozzarella, and Parmesan.
- Step 7: Bake uncovered for 25-30 minutes until cheese is melted and bubbly.
- Step 8: Remove from oven and sprinkle 1/4 cup chopped fresh basil over the top before serving.
Frequently asked questions
How long does Baked Regional Italian Eggplant Parmesan with Fresh Basil take to make?
Total time is about 65 minutes (35 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Regional Italian Eggplant Parmesan with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Baked Regional Italian Eggplant Parmesan with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Regional Italian Eggplant Parmesan with Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Regional Italian Eggplant Parmesan with Fresh Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
